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Craft Brewing And Distilling News for April 29, 2013

•Salt Lake City’s Uinta Brewing is set to release its Sum’r organic seasonal summer ale in cans. Beginning in early May, the brew will be available in six-packs of 12-ounce cans, as well as in Uinta’s new canned duo pack with Wyld Extra Pale Ale (12 cans total; six of each). Sum’r marks the fifth of the brewer’s beers to be rolled out in cans after the installation of a new German canning line in early March as part of Uinta’s recent expansion project. They have also canned Cutthroat Pale Ale, Wyld Extra Pale Ale, Baba Black Lager and Hop Notch IPA. Sum’r will also continue to be available in 12-ounce bottles. Uinta’s distribution footprint currently includes 25 states across the country.

•Grand Rapids, Michigan-based Bell’s Brewery will open a Bell’s Bar in the city’s Gerald R. Ford International Airport. Inspired by the brewer’s Eccentric Café in downtown Kalamazoo, the Grand Rapids airport bar will offer a selection of year-round, seasonal and specialty Bell’s beers, as well as a food menu with a focus on local ingredients. Bell’s Bar will be located in the airport’s pre-security area so that consumers can visit and purchase without needing an airline ticket. It is slated for opening in late summer. Additionally, Bell’s beer will also be served in the Great Lakes Tap Room that has been planned for the airport’s Concourse B. Bell’s Brewery currently produces more than 20 beers for distribution as well as a number of small-batch brews featured at Eccentric Café in Kalamazoo.